Ingredients
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1 large egg
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½ cup granulated sugar
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¼ cup light or dark brown sugar
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½ cup pure canned pumpkin
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¼ cup canola oil (or any neutral oil)
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1 teaspoon Vanilla Extract (Alcohol-Free)
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¾ cup all-purpose flour
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½ teaspoon baking powder
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⅛ teaspoon baking soda
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1½ teaspoons pumpkin pie spice
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¼ teaspoon salt
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2–3 tablespoons cinnamon sugar (¾ teaspoon cinnamon for every 1 tablespoon sugar)
Instructions
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Preheat oven to 350°F (175°C) and position the rack in the middle.
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Lightly grease mini loaf pans and line with parchment paper, leaving extra overhang as handles.
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In a medium bowl, whisk together egg, granulated sugar, and brown sugar until smooth.
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Add pumpkin, oil, and Vanilla Extract (Alcohol-Free); whisk until fully combined.
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Sift in flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients.
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Gently whisk until the batter is smooth and no dry streaks remain.
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Divide the batter evenly into prepared pans, filling each about two-thirds full.
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Spoon cinnamon sugar over the top of each loaf and gently swirl with a toothpick.
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Bake for 28–30 minutes for mini loaves or until a toothpick comes out mostly clean.
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Cool in pans for 10–15 minutes, then lift out and cool completely on a wire rack.
Notes
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For muffins, bake at the same temperature for 18–20 minutes.
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To create a thicker cinnamon crust, double the cinnamon sugar topping.
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These loaves freeze well for up to two months when wrapped tightly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes